Grilled Scallops with Chimichurri
Charcoal grilled scallops topped with a bright, herby chimichurri
Servings: 2
Ingredients
For the Scallops
- 1 lb dry sea scallops or however many you want to eat
- sea salt
- olive oil
For the Chimichurri
- 1/2 c parsley chopped
- 2 tbsp chives chopped
- 1 lemon zested
- 1/2 lemon juice
- 1 tbsp chopped capers make sure to rinse off their brine or salt, depending on how they’re packed
- 1/2 c olive oil extra virgin, use the good stuff here
- salt
- pepper
Instructions
Chimmichurri
- Chop up all your your ingredients, as finely as you have the patience for, and combine in a bowl with the olive oil, salt, pepper, lemon juice and stir it up. Give it a quick taste for seasoning and adjust as needed. Let it sit for at least 10 minutes so all the flavors combine a bit. You may want to give this a quick taste just before you’re ready to eat, check the salt and acid and adjust if needed.
Scallops
- Pat them dry with a paper towel, and just before you are ready to grill toss them lightly in a bit of olive oil and some salt. Grill them for about 3 minutes on each side, just until cooked and they have some some good grill marks on them.
- When you’re ready to eat just top those scallops with a very generous dousing of the chimmichurri and eat up!